Israeli Couscous and Beet Salad

Laurie Wolf

israeli salad

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Makes 8 servings

2 medium red beets

2 Tablespoons olive oil

1 medium red onion, peeled and chopped

3 cups Israeli couscous

3 3/4 cups vegetable broth

Fresh spinach, rinsed and shredded

1/2 cup vinaigrette

Salt and pepper


1. Heat oven to 425°F. Wrap the beets with aluminum foil, set on a baking pan, and roast until soft, about an hour. Allow to cool. Unwrap the beets, remove the skin, and cut into small chunks.

2. In a large saucepan, heat the olive oil. Add the red onion and sauté for 5 minutes. Add the couscous and cook, stirring frequently, for 5 to 7 minutes until golden brown.

3. Add the broth and bring to a boil. Reduce heat and cover. Cook, occasionally stirring, until the liquid is absorbed. Uncover, stir in 1/4 cup of the vinaigrette, and allow to cool.

4. In a large serving bowl, combine all ingredients. Serve at room temperature.